It’s snack time right now and as I run my fingers over computer keyboard, my hungry self is craving for something to munch over. One, which is both savory and crispy like these wheat crackers. I should admit a point here that, though I am running food-race making sweet and savory things every other day, I fail to keep a jar full of snacks for no longer than a day. It’s the truth of my life. It’s obvious because I SO LOVE all kind of snacks. This doesn’t hold good for sweets though, I still have few besan laddu in the jar to be cleared off.
Wheat crackers has the wonderfulness of whole wheat flour which is real and natural food of life. All purpose flour has been used in less quantity along with fine semolina that is vital to provide the crunch factor. You can adapt the recipe in your own way by adding little this and that of spices that you love. Say for example I don’t like overpowering smell of carom seeds which I always prefer to use in minimum. But you can double it up like the way your food senses demand.
As I go forward with the recipe I would like to mention a note-worthy thing. Before the crackers go in to oil for deep frying, pricking them with fork should be made prominently otherwise it would easily puff up in oil like the regular poori does. When cracker puffs up, it’s soggy and there is no crispiness at all which means wheat cracker doesn’t sound like a snack to munch.
Happy happy time with a jar full of wheat crackers and much more. This Diwali is bringing in all the happiness of my food life. So stay tuned for next one. Till then eat such REAL crackers.
Wheat Crackers – Savory Snack for Diwali
Ingredients
- Wheat flour- 1 cup
- All purpose flour-1/4 cup
- Fine semolina chiroti rava- 4 tsp
- Salt- 3/4 tsp
- Red chilli powder- 3/4 tsp
- Carom seeds- 1/4 tsp
- Cooking oil- Enough to deep fry
Instructions
Preparation
- Sieve the wheat and all purpose flour and keep them ready.
Method
- Take the flours and semolina in a wide mixing bowl. Add salt, carom seeds, red chilly powder and give a quick mix. Then adding water in parts knead pliable, stiff dough.
- Cover the dough with a damp cloth and let it rest for about half an hour. After the resting time, knead the dough well and divide it in to two equal parts.
- Take one portion, roll between your palms like a ball. Then using rolling pin, roll the dough little thicker like a thick flatbread. Then using sharp knife cut 2" long and 0.5" wide crackers. Prick each of them using fork.
- Separate the crackers carefully. Heat oil in a heavy bottom wok and when it gets heated up, drop few crackers in to it. Deep fry them till they turn slightly brown. Then remove from oil and drain over kitchen tissue.
- Crispy wheat crackers are ready to serve as Diwali snack.
Notes
- Adding semolina gives nice crunch to the crackers. So do not skip it.
- Roll the dough little thick for the perfect look and taste of cracker.
- Pricking is very important. If you skip pricking, the cracker puffs up and becomes soggy.
- The crackers stay crisp for more than a week.
nice recepies